Butternut Squash Bonanza
The many uses of the humble butternut squash
One of the most versatile of winter’s fruits (not vegetables), butternut squash is a close cousin to the pumpkin. In fact, it’s known as the butternut pumpkin in New Zealand and Australia. This nutty and sweet squash has yellow skin that deepens toward orange as it ripens, and fleshy orange pulp.
Like most types of squash, butternut makes a healthy addition to your diet. Loaded with vitamins A and E, it also serves as a good source of vitamin C, potassium, magnesium, and fiber. And unlike some “grin-and-bear-it” health foods, butternut squash also tastes great.
There are a myriad of ways to prepare butternut squash, either by itself or in hundreds of recipes ranging from simple soups to elaborate entrees.
Proper preparation
The first step in preparing butternut squash is to remove the stem and seeds. The stem is the obvious part—simply core it out, or slice off the top of the gourd. For seed removal, the usual technique is to split the fruit in half lengthwise, and then scoop the seeds and stringy “guts” from the center cavity with a spoon.
If the squash will be diced, sliced, or pureed for a recipe, the next step is to remove the skin. A paring knife or vegetable peeler will do the trick, as the skin of a butternut squash isn’t terribly thick.
Roasted, toasted, and ready to eat
The easiest and most common way to prepare and eat butternut squash is to roast it. The fruit doesn’t even have to be peeled. Once you slice the squash in half and remove the seeds, just brush with vegetable oil, place it cut-side down on a baking tray, and cook in a 350-degree oven for about 45 minutes. You can bake it plain, or for added flavor, try stuffing the cavity with spinach and feta cheese, or dusting the squash with sugar and cinnamon, nutmeg, or pumpkin pie spice.
There are a number of simple side dishes you can cook up with butternut squash. Prepare and peel the fruit, and then slice and pan-fry. Sprinkle with salt and pepper to serve with dinner, or toss in cinnamon and sugar for a sweet dessert. You can also cut it into strips and fry it in a few inches of oil to make butternut squash fries.
Consider tossing diced butternut squash together with fresh green peppers, onions, and mushrooms into a tomato sauce for a chunky, garden-style pasta topper.
Other ways to use butternut squash
In pretty much any recipe, pumpkin can be substituted with butternut squash. For example, you can clean, roast, and salt butternut squash seeds for a tasty, healthy snack.
Recipe exchange is as simple as using the same amount of cubed or pureed butternut squash as the recipe calls for pumpkin. Try swapping out pumpkin for butternut squash in your favorite pumpkin pie recipe for a fun, flavorful holiday dish, or bake a fragrant loaf of butternut squash bread.
You can even carve a butternut squash-o’-lantern for Halloween, in much the same way you’d carve a pumpkin. How fun is that?
Scrumptious squash recipes
The sweet, mellow flavor of butternut squash makes it perfect for soup and pasta dishes. Here are a few of our favorite recipes:
Classic Butternut Squash Soup
http://www.wholefoodsmarket.com/recipes/1975
Butternut and Apple Harvest Soup
http://allrecipes.com/Recipe/Butternut-and-Apple-Harvest-Soup/Detail.aspx
Roasted Butternut Squash Risotto
http://www.epicurious.com/recipes/food/views/Roasted-Butternut-Squash-Risotto-105725
Butternut Squash Casserole
http://allrecipes.com/recipe/butternut-squash-casserole-2/detail.aspx
Roasted Butternut Squash Ravioli
Caramelized Butternut Squash
http://www.food.com/recipe/caramelized-butternut-squash-106627
Cinnamon Butternut Squash Muffins
http://www.5dollardinners.com/2009/09/cinnamon-butternut-squash-muffins.html
What are some of your favorite butternut squash dishes? We’d love to hear your tasty tips and inspired culinary ideas.